All that big juicy steak needs is some of their specialty steak sauce. They keep it in the back, and you have to ask for it, so you know it’s special.
I was trolling. I threw Applebee's in with Subway when obviously everybody knows that it's the bomb dot com.
https://www.southernliving.com/dish/chili/chili-recipe-debate-with-or-no-beans https://txliving.com/to-bean-or-not-to-bean-the-chronicles-of-texas-chili/ I will patiently await your apology
I'm sorry you see an argument that is essentially texas vs. everyone else, and you have opted to side with texas. I'm also sorry for everyone in your life that has to live with that kind of decision making.
this is weak trolling i never said i didn't like beans in chili, i said it's abhorrent that a place called TEXAS roadhouse would put beans in their chili. hth
Well you see, when an item was invented in a certain place, they kind of get to decide what that item is if they so choose.. Don’t believe me, ask Chianti, Champagne, Bordeaux, Lambic, Kobe beef, Roquefort cheese, et al. Find another name for your fucking abomination!
They are in virtually every state. Why alienate the bulk of your customers by serving them inadequate chili just because your name happens to include the one with the weird spin on the dish?
this is a ‘shop, there is not a single dude in this pic wearing a camo or flag hat with polarized baseball/fishing glasses on the bill. That is a statistical impossibility.
These are bad examples because the regions gave their names to a product that can only come from the region in question. Anyone with access to ground beef, beans, tomato sauce and some spices can make chili.
it's almost like you people have never seen a recipe for (actual) chili, and not elevated hamburger helper
Everything I listed can literally be done anywhere else but can’t use the name associated with solely because it came from that place and has a set standard of what can be called that. That was the point of the post. I hope you are using some level of /s that I am not familiar with.
Not really. Champagne, for example, is just sparkling wine specifically from the Champagne region of France. You can make the same product in other places but then it’s just sparkling wine. Chili is simply a concept. Much like paella. There’s dozens of variations of paella but they’re all still correctly called paella. The same with chili, unless you’re one of those freaks who spice it with cinnamon and throw it over spaghetti because we can all agree that that shit ain’t chili.
Strict delimitation Approved grape varieties: Chardonnay, Pinot Noir, Pinot Meunier, Pinot Blanc, Pinot Gris, Arbane, Petit Meslier Method of pruning: Royat, Chablis, Guyot, Vallée de la Marne Maximum permitted yields per hectare Maximum permitted press yield Minimum potential alcohol content of newly harvested grapes Secondary fermentation in the bottle, and minimum periods of maturation on lees: 15 months for non-vintage Champagne and three years for vintage Champagne. ^champagne for example, you can’t just use any ingredients or methods you want and call it champagne, even outside of the region that is allowed. There are standards not only associated with locality. So just stop.
But you can follow every one of those standards to a T, yet if you do it in California or Washington it’s still not champagne.
The point is, if you don’t follow the standard, it is not no matter where it is done. Are you following now?
Most major policy decisions in Texas are made at one of Austin’s many Texas Roadhouses (because it’s the official state restaurant)
I do a lot of trucking work, so I have to meet/interview a lot of truckers somewhere along their route. They fucking love Texas Roadhouse.
Beans are fucking delicious and welcomed addition to chili. Only some stupid state texas pride thing keeps people from making superior chili with beans
We've got at least a couple threads dedicated to cunty food, you guys. Either get to posting pics of the lot lizards or take your cunts to one of those threads.
Just incredible long form Norm comedic bit from one of his albums, I don’t know that I’ve ever laughed harder than the first time I heard this.
Thank you, you get it. I am not saying I won’t eat beans in “chili” I am saying that is not chili. It is “homestyle.” Similar to when a brewery in Texas started making “Lambic” beer and when the Belgium people noted that it did not fit the guidelines for being a Lambic i.e. being made in Belgium although every other detail was nailed to a T. The brewery wisely changed the name of that beer program to reflect that it was not an actual Lambic. It is why Japanese “Scotch” is always labeled as Japanese Whisky or “Scotch Style.” It is about a nod and respect. So in short, but some damn respect on that tongue.